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Screen Name
burrda2000
Member Since
March 6, 2008
Latest Comments...
I inherited a 12 piece set of pre-war Noritake which I loved... but my husband and I have no children and I'm an only child. I chose to move it on to a cousin who loves it as much as I and has chi...
... just completed a big reno last year... updated the old battered 50's kitchen and replaced a wall between kitchen and dining area with a peninsula. Try to picture this... at the wall end of our...
My refrigerator is a mess! I always have bits of this and that... here and there... in my fridge and freezer. Before any big dinner party I start paring down what I store. I work on improving sp...
Never... for Carolina long-grained cooked a la the big yellow Gourmet Cookbook. The best... it changed my life... I like my rice slightly sticky for stir-fry and curry. ( 1 1/2 c. rice... 2 3/4 c...
Thanks for the recipe. I came home from the market with broccoli... hmmm... what to make? Well, I just made Melissa Clark's "sexy,spicy"... it's going to a potluck dinner tomorrow. I had to rest...
I'm a HUGE fan! ... her site is extraordinary... even if you don't garden it's great eye candy. My two favorites... A Way to Garden and the kitchn. Thanks Sara Kate!
2 pints of Preserved Meyer Lemons from Eugenia Bone's book Well-Preserved... a riff on Blackberries in Framboise from Ball's Complete Book of Home Preserving. Of course my local liquor store had n...
Wow! ... lot's of pressure canning questions here.
Me too!
I have a new Mirro 22qt. pressure canner (with regulators/jigglers)... and I have a glass top range. The manual state...
Don't underestimate the pendants over the peninsula! Good lighting is HUGE in a kitchen... and I agree with you angorian... over-stove micros just don't remove enough smoke etc. - especially whe...
It may be a horrible year for tomatoes with early blight and all but it's been a fabulous year for my green beans and cucumbers. I've eaten, frozen and pickled both and there's more on the way.
Jen, I think you need to know how strong a motor you need and where you want to use it and store it. Unlike Faith, I didn't want mine on the counter. I wanted to store it on a waist-high shelf in...
Cookwarejunkie... For years I thought it was one of those Mediterranean dry-loving herbs. No... it drinks up the water. I've learned to water more and I pinch out the tops of each stem. This ma...
March 1980s... late evening dinner, even for Paris. I had just arrived. Small family-owned Bistro near the Louvre. Steak tartare, cornichon, and amazing baguette. The restaurant big black cat c...
Tabbouli... Tabouli... Tabbouleh... however it's spelled. (I haven't a clue... someone help please.)
It's best with fresh mint... and lots of fresh parsley. There are loads of recipe...
Hey marisab! Ain't life grand! That's the BEST thing about thekitchn... we speak the same "language"! I've learned so much that I'm happy to pass a little on.
I have the OXO one too... love it... especially when I found out that not only is the shield removable but that it STORES in the opening (where you put the cherry) and then locks! Try it marisab....
... I have a different one that seals... it's a Contigo. My sister-in-law gave me one for Christmas and it's seen daily use since then. NO LEAKS! ... and yes... I put it in my purse.
...
Enchiladas... a la New Mexico. Enchiladas are served stacked not rolled. (very easy to do at home) Yes, the ubiquitous question is red or green? (salsa) ... but there is another query... would y...
Hi EddieSmith. I get mine from my local co-op food market... in the bulk section with the spices. I use the "salad mix" which has radish, clover and lentils along with the alfalfa. Here's a lin...
Latest Comments...
I inherited a 12 piece set of pre-war Noritake which I loved... but my husband and I have no children and I'm an only child. I chose to move it on to a cousin who loves it as much as I and has chi...
... just completed a big reno last year... updated the old battered 50's kitchen and replaced a wall between kitchen and dining area with a peninsula. Try to picture this... at the wall end of our...
My refrigerator is a mess! I always have bits of this and that... here and there... in my fridge and freezer. Before any big dinner party I start paring down what I store. I work on improving sp...
Never... for Carolina long-grained cooked a la the big yellow Gourmet Cookbook. The best... it changed my life... I like my rice slightly sticky for stir-fry and curry. ( 1 1/2 c. rice... 2 3/4 c...
Thanks for the recipe. I came home from the market with broccoli... hmmm... what to make? Well, I just made Melissa Clark's "sexy,spicy"... it's going to a potluck dinner tomorrow. I had to rest...
I'm a HUGE fan! ... her site is extraordinary... even if you don't garden it's great eye candy. My two favorites... A Way to Garden and the kitchn. Thanks Sara Kate!
2 pints of Preserved Meyer Lemons from Eugenia Bone's book Well-Preserved... a riff on Blackberries in Framboise from Ball's Complete Book of Home Preserving. Of course my local liquor store had n...
Wow! ... lot's of pressure canning questions here. Me too! I have a new Mirro 22qt. pressure canner (with regulators/jigglers)... and I have a glass top range. The manual state...
Don't underestimate the pendants over the peninsula! Good lighting is HUGE in a kitchen... and I agree with you angorian... over-stove micros just don't remove enough smoke etc. - especially whe...
WOW! My 2 favorite sites... the kitchn and A Way to Garden. Now that's my kind of harmonic convergence.
It may be a horrible year for tomatoes with early blight and all but it's been a fabulous year for my green beans and cucumbers. I've eaten, frozen and pickled both and there's more on the way.
Jen, I think you need to know how strong a motor you need and where you want to use it and store it. Unlike Faith, I didn't want mine on the counter. I wanted to store it on a waist-high shelf in...
Cookwarejunkie... For years I thought it was one of those Mediterranean dry-loving herbs. No... it drinks up the water. I've learned to water more and I pinch out the tops of each stem. This ma...
March 1980s... late evening dinner, even for Paris. I had just arrived. Small family-owned Bistro near the Louvre. Steak tartare, cornichon, and amazing baguette. The restaurant big black cat c...
Tabbouli... Tabouli... Tabbouleh... however it's spelled. (I haven't a clue... someone help please.) It's best with fresh mint... and lots of fresh parsley. There are loads of recipe...
Hey marisab! Ain't life grand! That's the BEST thing about thekitchn... we speak the same "language"! I've learned so much that I'm happy to pass a little on.
I have the OXO one too... love it... especially when I found out that not only is the shield removable but that it STORES in the opening (where you put the cherry) and then locks! Try it marisab....
... I have a different one that seals... it's a Contigo. My sister-in-law gave me one for Christmas and it's seen daily use since then. NO LEAKS! ... and yes... I put it in my purse. ...
Enchiladas... a la New Mexico. Enchiladas are served stacked not rolled. (very easy to do at home) Yes, the ubiquitous question is red or green? (salsa) ... but there is another query... would y...
Hi EddieSmith. I get mine from my local co-op food market... in the bulk section with the spices. I use the "salad mix" which has radish, clover and lentils along with the alfalfa. Here's a lin...